Ingredients:
4 strips of bacon
3 carrots
3 celery stalks
1 small brown onion
2 garlic cloves
1 can cannellini beans, butter means and kidney beans also work!
1 small zucchini or cooked green beans
1 cup chopped kale
1 quart chicken stalk
1 28oz can crushed tomatoes
1 cup of small pasta, like ditalini
1 tablespoon italian seasoning
salt and pepper
Method:
Heat a large pot over medium heat. Cook the bacon until crisp. While the bacon is cooking, dice the carrots, celery and onion. Remove the bacon and add in the onions, carrots and celery to the pot. Season with salt and pepper. Cook over medium heat until tender. Add in the garlic, zucchini or green beans and italian seasoning and cook for one minute. Add in kale, chicken stalk, 1 cup of water, crushed tomatoes and drained and rinsed beans. Bring to a boil. Season with salt and pepper. Add in the uncooked pasta and simmer for 30 minutes, lid slightly ajar. Serve with crusty bread, fresh parmesan and diced bacon. I love to slice some fresh sourdough, spread with a little butter, some parmesan and pepper and broil on a baking sheet until it starts to brown.